Wash and soak Dals overnight.
Drain whole urad and grind, using very little water, to a thick, coarse and fluffy batter. Transfer into a bowl, add salt, cumin seeds and asafoetida.
Whisk well till light and fluffy.
Heat sufficient oil in a kadai. Dampen your hand, drop small portions of the batter into hot oil and deep fry till golden.
Pour sufficient water into a large bowl, drain the bhallas and soak in the water for a few minutes.
Squeeze out wadas and arrange on a serving dish. Beat the Curd.Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder.
Add date and tamarind chutney and chopped coriander leaves and boiled potatoes cubes.
Add pomegranate seeds and serve chilled.
